Seems like I've seen a similar thread around here on the Topia someplace, but i couldn't find it. So here is a new one, let us all know what you got fermenting! This is an Irish Red Ale i've had going since Monday. Mmmmm.

I've got my second ever beer in the works. It is a orange spice witbier (it has orange peel and coriander in it). Right now we are just following instructions from the local homebrew shop using malt extract and specialty grains.

Fruit wines sound tasty though especially with all of the good stuff in season.

afg: Dude you are a busy man! Do you bottle everything, or do you have a keg setup as well? I've been looking into that it would be awesome for streamlining the process, but a tad bit pricey as compared to just recycling bottles.

afg: Dude you are a busy man! Do you bottle everything, or do you have a keg setup as well? I've been looking into that it would be awesome for streamlining the process, but a tad bit pricey as compared to just recycling bottles.

I tend to go on brewing binges were I try to get all my fermenters full... then I don't have to brew again for a few months. But yea, I bottle my wines & meads and keg my beers. Kegging is great, but between the equipment then an extra fridge and whatnot it's pricey to get into.

a reply:
For a sweet mead using lalvin 71b don't use 24 lbs honey in 5.5 gallons. Sure she likes it(and that was the point, so maybee thats ok) finishing at 1.048, but man... it's sweet... definately a dessert mead.
I got nothing other constructive for this thread except:
I like Centennials too!
Yup I"ll have another one for you!
I'm drunk!
don't sample meads on a work night. I should go to bed. :)

Anyway i have a batch of Ringwood bitter in my fermenter about 19L i expect to lose a litre of that to trub etc. though. Will be tasting today as last weekend it was still a bit green so hopefully it will taste a bit better today :Dhttp://www.ringwoodb...best-bitter.aspOh and if any of you are into english ale i must reccomend Graham Wheelers book.